Cake Stepka-rastrepka

Soulful cake for a cozy home tea party! I found the recipe for this cake in an old book "Confectionery", printed in 1960. No expensive products are required to prepare this culinary product, all ingredients are available and relatively inexpensive. But, despite the simplicity, the cake was eaten quickly and even the recipe was recorded. So our grandmothers knew a lot about cooking. The cake is not difficult to cook, the only catch is a large number of cakes, as many as 10 pcs., and each cake is placed on a cold frying pan. Of course, there will have to be a fuss. But, custard, makes Stepka-rastrepku cozy and homely.

Tatiana Maslova

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Wheat flour

2.5

Margarine

200

Water

0.5

Baking powder

Sugar

0.5

Potato starch

0.25

Chicken eggs

Milk

1.5

Vanilla sugar

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 5 g

Fats 30 % 16 g

Carbohydrates 61 % 33 g

291 kcal

GI: 15 / 0 / 85

Step-by-step cooking

Cooking time: 3 hours

Step 1:
Cooking will require quite affordable and inexpensive products.
Step 2:
Put margarine in a wide bowl (you can take the same amount of butter) and flour
Step 3:
Chop margarine with flour with a dry knife.
Step 4:
Chop into fine crumbs. Add baking powder for the dough and mix.
Step 5:
Make a small depression and pour cold water into the hole. Knead the dough quickly.
Step 6:
Carefully crumple the mass into a sausage shape, put it in the refrigerator for 30 minutes.
Step 7:
The cooled dough is cut into pieces. It will take 8-10 pieces. Each piece is put on its side and rolled out in the form of a thin flatbread, as for noodles.
Step 8:
It is better to shape the cake immediately, since the cakes are brittle and can break when cut.
Step 9:
Fold the cake onto a dry, cold sheet, prick with a fork and bake until light yellow.
Step 10:
Cakes bake quickly, get thin and brittle.
Step 11:
To prepare the cream: sugar, vanilla sugar, starch and egg are placed in a bowl. All products are ground to a homogeneous mass.
Step 12:
Pour milk into a small saucepan, put the egg-sugar mass into it, mix. Cook the cream over low heat, stirring constantly.
Step 13:
Cool the finished cream.
Step 14:
Smear with cream, folding one on the other, all the cakes.
Step 15:
The topmost cake should not be in a hurry to lubricate. The tortillas do not turn out to be smooth, and do not fit tightly one on top of the other. Therefore, after smearing the cake, we put a small load on top, for "straightening". For me, the role of cargo is played by a large dish. We leave the cake with the load for 1-2 hours.
Step 16:
Lubricate the top with cream and sprinkle with crumbs, or decorate to your taste.
Step 17:
After the cake is soaked for several hours in the refrigerator, it can be served to the table.